Super Bowl Veggie Empanadas
Highlighted under: Comfort Food
I absolutely love making these Super Bowl Veggie Empanadas for game day! They are fun to prepare, and the combination of fresh vegetables and spices creates a vibrant flavor that's hard to resist. I appreciate how versatile the recipe is, allowing me to use whatever veggies I have on hand. Plus, wrapping them up in a flaky dough just feels like a celebration in itself. These empanadas are perfect for serving a crowd, and I enjoy watching everyone dig in and rave about them. They're truly a crowd-pleaser!
For the Super Bowl last year, I decided to try my hand at making veggie empanadas. After a lot of experimentation with different fillings, I found the perfect blend of onions, peppers, and spices that really highlights the vibrant flavors. I loved the crunchy texture of the flaky crust paired with the savory filling, and I knew I had struck gold!
I also discovered that making the dough from scratch made a huge difference in flavor and texture. It took a little extra time, but the light, flaky crust was totally worth it. Now, I can't imagine serving anything else for game day!
Why You Will Love This Recipe
- Flaky, homemade dough that melts in your mouth
- Packed with seasonal veggies and bold flavors
- Perfect for sharing with friends and family during the big game
Choosing the Right Veggies
One of the best things about these Super Bowl Veggie Empanadas is their versatility. You can tailor the filling to what’s in season or what you have on hand. For instance, swap out the zucchini for spinach or add mushrooms for an earthy flavor. Bell peppers offer a nice crunch, while corn brings natural sweetness. Make sure to chop the vegetables uniformly; this ensures that they cook evenly and maintain a pleasing texture in the finished empanadas.
If you’re using frozen corn, there's no need to thaw it before adding to the filling; it will cook perfectly in the skillet. However, take care not to overcook the filling—just enough time for the flavors to meld together is ideal. This usually takes about 5-7 minutes over medium heat. Keep an eye on the vegetables as they should be tender yet still have a bit of bite to them, offering a wonderful contrast to the flaky pastry.
Perfecting the Dough
The dough is a crucial part of these empanadas, providing that delightful flaky texture. Using cold butter is essential; it helps develop flaky layers as the dough bakes. Make sure your butter is cubed and straight from the fridge when you cut it into the flour mixture. I recommend using a pastry cutter or food processor for this step to achieve consistent crumbs that will lead to a tender dough.
Once you've mixed the dough, it’s vital to let it chill for at least 30 minutes. This not only helps the dough relax, making it easier to roll out, but it also allows the butter to solidify, which will create those irresistible flaky layers. If you want to make the dough in advance, you can refrigerate it for up to 2 days, or freeze it wrapped tightly for up to a month. Just remember to thaw it overnight in the fridge before rolling it out.
Ingredients
Gather these ingredients to make your veggie empanadas:
Dough Ingredients
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 1/4 cup ice water
Filling Ingredients
- 1 tablespoon olive oil
- 1 small onion, diced
- 1 bell pepper, diced
- 1 zucchini, diced
- 1 cup corn kernels (fresh or frozen)
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt and pepper to taste
- 1 egg, beaten (for egg wash)
Make sure to have all these ingredients ready before starting!
Instructions
Follow these steps to create perfect veggie empanadas:
Prepare the Dough
In a large bowl, mix the flour and salt. Cut in the cold butter until the mixture resembles coarse crumbs. Gradually add the ice water, mixing until the dough comes together.
Make the Filling
In a skillet over medium heat, heat the olive oil. Add the onion and bell pepper, cooking until softened. Stir in zucchini, corn, cumin, paprika, salt, and pepper, cooking for about 5-7 minutes.
Assemble the Empanadas
Preheat the oven to 400°F (200°C). Roll out the chilled dough on a floured surface to about 1/8 inch thick. Cut circles using a large cookie cutter.
Bake
Place the empanadas on a baking sheet lined with parchment paper. Brush the tops with the beaten egg for a golden finish. Bake for 18-20 minutes or until golden brown.
Your veggie empanadas are now ready to be enjoyed!
Pro Tips
- For an extra kick, try adding diced jalapeños to the filling. You can also experiment with different vegetables based on what's in season.
Serving Suggestions
These empanadas are perfect for game day, served warm alongside your favorite dipping sauces. A tangy salsa verde or creamy avocado dip complements the vibrant vegetable filling beautifully. For an extra kick, consider serving a zesty chimichurri sauce on the side. They can also be enjoyed with a light salad to balance the richness of the pastry—think arugula and cherry tomatoes tossed lightly in olive oil and balsamic vinegar.
If you're serving these as appetizers, consider setting up a mini buffet with different sauces for variety. You could even offer sliced jalapeños or pickled red onions for an added layer of flavor. This not only makes it more interactive but also allows guests to customize their experience and keeps the atmosphere lively.
Make-Ahead and Storage Tips
These empanadas can be made in advance, allowing you to enjoy game day stress-free. After assembling, you can place them in an airtight container and refrigerate for up to 2 days before baking. If you want to freeze them, place the uncooked empanadas on a baking sheet for about an hour until firm, then transfer them to a freezer bag. They can be frozen for up to 3 months, and there's no need to thaw before baking—just increase the baking time by 5-10 minutes.
To reheat leftover empanadas, I recommend placing them in a preheated 350°F (175°C) oven for about 10-15 minutes. This will keep the dough flaky and delicious, rather than soggy, which can happen with microwave reheating. You'll want to keep an eye on them to ensure they don't over-bake; they should be heated through and maintain that golden, crispy exterior.
Questions About Recipes
→ Can I make these empanadas ahead of time?
Yes! You can prepare the filling and dough a day in advance. Assemble the empanadas when you're ready to bake them.
→ Can I freeze the empanadas?
Absolutely! Freeze the uncooked empanadas on a baking sheet, then transfer them to a zip-top bag. Bake from frozen, adding a few extra minutes to the cooking time.
→ What other fillings can I use?
Feel free to get creative! You can use beans, cheese, or even lentils for a protein-packed version.
→ How do I know when the empanadas are done?
The empanadas are done when they're golden brown on the outside. Keep an eye on them to avoid burning.
Super Bowl Veggie Empanadas
I absolutely love making these Super Bowl Veggie Empanadas for game day! They are fun to prepare, and the combination of fresh vegetables and spices creates a vibrant flavor that's hard to resist. I appreciate how versatile the recipe is, allowing me to use whatever veggies I have on hand. Plus, wrapping them up in a flaky dough just feels like a celebration in itself. These empanadas are perfect for serving a crowd, and I enjoy watching everyone dig in and rave about them. They're truly a crowd-pleaser!
Created by: Autumn Pierce
Recipe Type: Comfort Food
Skill Level: Intermediate
Final Quantity: 12 empanadas
What You'll Need
Dough Ingredients
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 1/4 cup ice water
Filling Ingredients
- 1 tablespoon olive oil
- 1 small onion, diced
- 1 bell pepper, diced
- 1 zucchini, diced
- 1 cup corn kernels (fresh or frozen)
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt and pepper to taste
- 1 egg, beaten (for egg wash)
How-To Steps
In a large bowl, mix the flour and salt. Cut in the cold butter until the mixture resembles coarse crumbs. Gradually add the ice water, mixing until the dough comes together. Wrap in plastic wrap and refrigerate for at least 30 minutes.
In a skillet over medium heat, heat the olive oil. Add the onion and bell pepper, cooking until softened. Stir in zucchini, corn, cumin, paprika, salt, and pepper, cooking for about 5-7 minutes. Remove from heat and let it cool.
Preheat the oven to 400°F (200°C). Roll out the chilled dough on a floured surface to about 1/8 inch thick. Cut circles using a large cookie cutter. Place about a tablespoon of filling in the center of each circle. Fold the dough over and crimp the edges with a fork to seal.
Place the empanadas on a baking sheet lined with parchment paper. Brush the tops with the beaten egg for a golden finish. Bake for 18-20 minutes or until golden brown. Let them cool for a few minutes before serving.
Extra Tips
- For an extra kick, try adding diced jalapeños to the filling. You can also experiment with different vegetables based on what's in season.
Nutritional Breakdown (Per Serving)
- Calories: 250 kcal
- Total Fat: 12g
- Saturated Fat: 7g
- Cholesterol: 35mg
- Sodium: 150mg
- Total Carbohydrates: 32g
- Dietary Fiber: 3g
- Sugars: 1g
- Protein: 4g